Warming Black Bean Soup

Warming Black Bean Soup

I needed to cook fresh today, my soul needed to chop and dice and concoct a warming nourishing meal that would feed both my physical and my spiritual.

I found what I was looking for in Trinity’s conscious Kitchen recipe for ‘chilli black bean soup’.

I had long red sweet peppers in the fridge, but no chilli as the recipe called for, so I subbed the chilli with 1/2 a long red sweet pepper and as I am loving cumin at the moment I added 1/2 a teaspoon to the dish to get a gentle heat going that would be missing not adding the chilli.

I only added 1 tin of black beans and not 2 as hub preferred to go light on the beans and I had no coconut swirl to add at the end which would have been fab I reckon if I had had any.

So this is the recipe I cooked tonight with ingredients adapted from Trinity’s, as Trinity says adjust to your own tastes or availability of ingredients.

Ingredients:
150g brown mushrooms, chopped into small pieces.

1 large onion, finely chopped
Dash of olive oil.
1 large clove garlic crushed.
1/2 long sweet red pepper, finely chopped.
1/2 teaspoon ground cumin.
500ml water.
300ml passatta ( I used a jar of our homemade passatta)
http://cornwallnan.co.uk/2018/09/roasted-tomato-ketchup/
but regular passatta would work well too.

1 tin black beans, drained and rinsed.
1 Inch of fresh ginger, grated.
Big twist of black pepper.
1 teaspoon sea salt.
1 small sweet potato, chopped into chunks, leave the skin on.
Handful of Fresh Coriander finely grated.

Method:
Add the chopped mushrooms and onions to a large deep sided frying pan or heavy bottomed casserole dish and saute them both in the olive oil for 2 minutes.
Add the crushed garlic and finely chopped pepper to the pan.
Stir in the water, passatta, black beans and ground cumin and turn up the heat. Once it boils turn the heat down to a simmer.
Add the ginger, black pepper and sea salt.
Add the sweet potato.
Then pop the lid on and leave to cook gently for at least 20 minutes or until the sweet potato has softened.
When ready to serve add coconut milk and stir through.

You can add the coriander here to the dish and stir through, or as hub does not care for coriander I added mine from a little side dish separately to my bowl.P1100352

This is such a moorish dish! and packed full of warming, nourishing ingredients, just right for a cold autumn day and lovely comforting food if you are needing a hug!

So I’v been away for a while, my laptop died!, I now have a new one, a nice little yoga by lenova, so chuffed, I was having mega problems with my old one before it finally gave up.
Also have not been home for the first 2 weeks of October, you know how it goes, family stuff, some good, some harder stuff going on, but we are now in my officially favourite time of the year, anyone else love autumn?. Hoping to get back into blogging mode over the next couple of weeks, life is still a bit hectic and a bit unpredictable, but I have a treat coming up a whole weekend workshop of yoga with my lovely Iyengar teacher and I have also completed my reiki 1 which was amazing, learning so much.

reiki pebble



3 thoughts on “Warming Black Bean Soup”

  • Love love love that you are learning reiki xxx You are a natural healer so this news is just beautiful xxx I feel the same. Autumn, Mabon & the lead up to Samhain is my favourite part of the year. You think it is because of the lesson I still need to learn form nature & that is to let go, release & harvest the wonderful fruits of my life & focus on what I have @ what is necessary to let go xxxx Also feel the need to FEED my body & my soul, physically & spiritually. It is half term here now so, lots of forest walks, fires & homemade healthy energy vibrant food, blessed with love & healing xxx So much love from my house to yours xxxx

    • Thanks for your lovely comments Kelly, I have fond memories of walking in the forest near you and watching the deer there, so beautiful. I hope you have a wonderful Samhain, love and blessings xxx

Leave a Reply


%d bloggers like this: